wholeliving

Shrimp-and-Chive-Dumpling Soup

These wontons trade the typical pork filling for one made with shrimp. Like all cabbages, bok choy (served on the side) has great stores of disease-fighting phytochemicals.
Martha Stewart Living, April 2011
  • Prep Time 15 minutes
  • Total Time 1 hour 20 minutes
  • Yield Serves 4
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Ingredients

  • For the dumplings
  • 4 ounces shrimp, peeled and deveined
  • 2 teaspoons finely grated peeled fresh ginger
  • 2 teaspoons thinly sliced fresh chives
  • 16 store-bought round wonton wrappers
  • For the soup
  • Vegetable Stock
  • 1 small Thai chile, halved and seeded
  • 1 whole star anise
  • 2 ounces shiitake mushrooms, thinly sliced (1/4 cup)
  • 3 tablespoons low-sodium soy sauce
  • 2 large radishes, trimmed and thinly sliced
  • 1 teaspoon thinly sliced fresh chives
  • For the bok choy
  • 4 heads baby bok choy (8 ounces), quartered
  • 3 tablespoons water

Directions

  1. Make the dumplings: Coarsely chop shrimp and ginger in a food processor. Transfer to a bowl. Stir in chives. Mound 1 teaspoon in center of each wrapper. Moisten edges with wet fingertips; fold over, pressing to seal. Cover with a damp paper towel; refrigerate until ready to use (up to 3 hours).

  2. Make the soup: Bring stock, chile, and star anise to a simmer in a medium saucepan. Cook for 5 minutes. Add dumplings. Simmer until tender, 3 to 4 minutes.

  3. Meanwhile, make the bok choy: Steam bok choy in water in a skillet over high heat, covered, until tender, about 3 minutes.

  4. Stir mushrooms, soy sauce, radishes, and chives into soup. Serve soup with bok choy on the side.

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